Cheesy Beef And Yuca Layered Casserole Recipes

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CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE



Cheesy Layered Ground Beef and Pasta Casserole image

This is a great casserole, it tastes similar to lasagna. You can also top with grated cheese the last 15 minutes of baking if desired, I also like to add in some green bell pepper and dried chili flakes for heat but that is optional.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 lbs ground beef
1 medium onion, chopped
1 -2 jalapeno pepper (optional)
2 tablespoons minced fresh garlic (or to taste)
fresh sliced mushrooms, any amount (or use canned, drained)
1 cup grated parmesan cheese, divided (or to taste)
3 (8 ounce) cans tomato sauce
salt and pepper
2 cups grated mozzarella cheese (or to taste)
4 cups medium noodles (use any kind of pasta you desire, 4 cups measured after cooking)
1 cup cottage cheese or 1 cup ricotta cheese
1/2 cup sour cream
2 cups grated mozzarella cheese (optional or to taste) or 2 cups cheddar cheese (optional or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a large lasagna dish.
  • Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
  • In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
  • Spread 1/2 meat sauce on bottom of pan.
  • Spread 1/2 noodles on top of sauce.
  • Top noodles with 1 cup mozza cheese.
  • Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
  • Spread over mozzeralla cheese.
  • Top with remaining tomato sauce, noodles,and remaining mozza cheese.
  • Sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
  • Return to oven to bake for another 10-15 mins, or until bubbly.

CHEESY BEEF CASSEROLE



Cheesy Beef Casserole image

This hearty casserole tastes like lasagna and makes a satisfying meal when served with a green salad and garlic bread. -Ardyce Piehl, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked medium egg noodles
1 pound ground beef
3/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup 4% cottage cheese
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
1/4 cup chopped green pepper
Additional Parmesan cheese, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 468 calories, Fat 27g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

CHEESY BEEFY CASSEROLE



Cheesy Beefy Casserole image

A layered ground beef casserole with cream cheese, cottage cheese and topped with cheddar cheese. I believe this recipe came from Knudsen's "Cooking for Compliments".

Provided by SharleneW

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces egg noodles
1 1/2 lbs lean ground beef
1 teaspoon vegetable oil
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3/4 teaspoon salt
fresh ground black pepper
1/2 cup sour cream
1 (3 ounce) package cream cheese, softened
1 cup low fat cottage cheese
6 green onions, including some of the green part, sliced
1/2 green bell pepper, seeded and chopped
2 cups grated cheddar cheese

Steps:

  • Cook egg noodles per package directions.
  • Preheat oven to 350°F.
  • In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
  • Add oil if needed.
  • Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
  • With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
  • Fold in onions and bell pepper and mix well.
  • In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
  • Repeat layers, ending with meat.
  • Top with cheddar cheese.
  • Cover and bake 30 minutes.
  • Uncover and bake until bubbly, about 15 minutes longer.
  • Let stand 5 to 10 minutes before serving.

CHEESY BEEF AND YUCA LAYERED CASSEROLE



Cheesy Beef and Yuca Layered Casserole image

This fast and easy casserole is just layer after layer of beef, yuca and cheddar cheesy deliciousness.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
1/4 cup KRAFT Zesty Italian Dressing
1 green pepper, chopped
1 can (8 oz.) tomato sauce
4 cups hot cooked yuca (cassava) cubes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat broiler.
  • Brown meat in dressing in large skillet. Add peppers and tomato sauce; cook 10 min. or until peppers are tender and mixture is slightly thickened, stirring occasionally.
  • Layer half the meat mixture in 9-inch square baking dish. Top with layers of half each of the yuca and cheese; repeat layers.
  • Broil, 6 inches from heat, 1 to 2 min. or until cheese is melted.

Nutrition Facts : Calories 670, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 730 mg, Carbohydrate 85 g, Fiber 5 g, Sugar 6 g, Protein 32 g

EASY BEEFY CHEESY ENCHILADA CASSEROLE



Easy Beefy Cheesy Enchilada Casserole image

Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.

Provided by Sunny Anderson

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 25

1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas

Steps:

  • Preheat the oven to 350degrees F.
  • For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
  • For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
  • To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

CHEESY BEEF AND BEAN BAKE



Cheesy Beef and Bean Bake image

A great recipe for those days when you want a tasty main dish without spending a lot of time in the kitchen.

Provided by Maggie Bomis

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 pound ground beef
salt and pepper to taste
1 (6 ounce) can tomato sauce
1 onion, chopped
1 tablespoon Worcestershire sauce
1 (15 ounce) can vegetarian baked beans
6 cups prepared instant mashed potatoes
6 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add the tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes.
  • Prepare potatoes according to package directions. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth prepared potatoes over the beans.
  • Sprinkle the cheese over the potatoes and bake uncovered at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 1012 calories, Carbohydrate 78.9 g, Cholesterol 147.4 mg, Fat 59.7 g, Fiber 9.2 g, Protein 42.3 g, SaturatedFat 25.1 g, Sodium 1475.6 mg, Sugar 16.4 g

CHEESY CHILADA CASSEROLE



Cheesy Chilada Casserole image

This easy Mexican casserole is so easy and versatile. Play around with different spices to satisfy your personal taste buds. If you like it spicy, add some jalapeno peppers to kick it up a notch! Serve with sour cream, guacamole, and additional picante sauce on the side.

Provided by kkennedy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 pound ground beef
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup picante sauce
1 ½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried cilantro
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
12 corn tortillas, divided
2 cups shredded Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided
2 cups shredded lettuce
1 large tomato, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
  • Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
  • Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
  • Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
  • Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 34.3 g, Cholesterol 78.7 mg, Fat 26.4 g, Fiber 6.9 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 1105.9 mg, Sugar 6.5 g

CHEESY BEEF ENCHILADA CASSEROLE RECIPE



Cheesy Beef Enchilada Casserole Recipe image

Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.

Provided by Elyse Ellis

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 pound lean ground beef
1 large onion (diced)
2 1/2 cups salsa
1 can black beans, drained and rinsed ((15 ounce can))
1/4 cup Italian dressing
2 Tablespoons taco seasoning ((or 1 taco seasoning packet))
1/4 teaspoon ground cumin
6 8-inch flour tortillas ((corn tortillas will work as well))
1 can corn, drained ((15 ounce can))
1/2 cup sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1 tomato (diced)
1/4 cup fresh cilantro, minced

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
  • Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
  • Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
  • Continue the next layer with remaining meat mixture and the rest of the cheese on top.
  • Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
  • Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving

LAYERED CASSEROLE WITH BEEF, CABAGE, POTATO RECIPE - (4/5)



Layered Casserole with Beef, Cabage, Potato Recipe - (4/5) image

Provided by á-27006

Number Of Ingredients 11

12 fresh sage leaves
8 garlic cloves, peeled
1/4 cup fresh rosemary leaves, stripped from the branch
2/3 cup extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 pounds red potatoes, sliced 1/2 inch thick
4 pound boneless beef shoulder roast
8 tablespoons butter, softened
1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced
2 cups white wine
1 pound Fontina cheese, shredded

Steps:

  • Arrange a rack in the middle of the oven, and heat to 425 degrees F. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil, and 1/2 teaspoon of the salt into a fine-textured pestata. Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon of the pestata. Toss well to coat the slices with the seasonings. With a sharp knife, slice the beef across the grain into 3/4-inch- thick slices-if using a top-blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of the pestata. Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.) Dot the top of the beef with small mounds of butter, using another tablespoons in all. Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining pestata into the white wine, and pour the wine all over the cabbage shreds. Finally, dot the top with the rest of the butter. Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 21/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed. Remove the foil, and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled,and browned into a crusty topping. Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family- style, spooned onto dinner plates.

LAYERED BEEF CASSEROLE



Layered Beef Casserole image

On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 9

6 medium potatoes, peeled and thinly sliced
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup shredded Velveeta

Steps:

  • In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.

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From mycolombianrecipes.com


CHEESY GROUND BEEF & CAULIFLOWER CASSEROLE RECIPE | EATINGWELL
Heat oil in a large oven-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until ...
From eatingwell.com


CHEESY BEEF CASSEROLE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands.
From stevehacks.com


7 LAYER CASSEROLE WITH GROUND BEEF POTATOES - THERESCIPES.INFO
Place the raw ground beef in an even layer over the top of the veggies. Mix the other can of tomato sauce with water and pour it over the beef. Lay the strips of bacon in an even layer on top of the sauce. Cover the baking dish tightly with foil. Bake - …
From therecipes.info


CHEESY BEEF & CABBAGE SKILLET CASSEROLE - 12 TOMATOES
Preheat oven to 400°F. Heat olive oil in a large oven-proof skillet over medium heat. Add onions and cook until soft and translucent, 5-7 minutes. Add garlic and cook one minute more. Add ground beef and cook until no longer pink. Add cabbage, crushed and diced tomatoes, oregano, and salt and pepper and saute until cabbage is wilted, about 10 ...
From 12tomatoes.com


CHEESY BEEF AND RICE CASSEROLE RECIPE: PERFECT WEEKNIGHT DINNER
2020-10-27 Stir. Add diced tomato can with its juices, chili powder, salt, and pepper. Stir and let cook for 10-15 minutes at a light simmer. Stir in cooked rice and 1/2 cup of cheese. Let rice heat through, then top with remaining cheese. Cover and cook another three minutes to melt the cheese. Serve immediately.
From honestandtruly.com


CHEESY BEEF & NOODLE CASSEROLE (LIGHTENED UP!) - THE PASTA SHOPPE
2014-12-10 Cook pasta according to package directions. Drain and lightly toss with 1 T. olive oil. In a large pan coated with cooking spray, sauté carrots and onion over medium high heat for approx. 4-5 minutes.
From pastashoppe.com


PASTELóN DE YUCA (CHEESY YUCA CASSEROLE) RECIPE | EATINGWELL
Coat a 9-by-13-inch baking dish with cooking spray. Bring a medium pot of water to a boil. Add yuca, cover and cook until completely tender, 30 to 35 minutes. Drain and remove any fibrous strings from the yuca. Mash with a potato masher until lump-free, then stir in egg and milk until completely creamy and smooth.
From eatingwell.com


CHEESY BEEF TAQUITO CASSEROLE - 4 SONS 'R' US
2020-02-13 Spray a 9x13 inch casserole dish liberally with non stick cooking spray, and set aside. In small mixing bowl, add the cheeses tossing them to combine. In a large mixing bowl add the corn, beans, rice, taco seasoning, enchilada sauce, and 1 1/2 cups of the shredded cheese mix. Stir everything together to evenly combine.
From 4sonrus.com


CHEESY BEEF CASSEROLE RECIPE RECIPES ALL YOU NEED IS FOOD
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and …
From stevehacks.com


CHEESY BAKED YUCA PIE (PASTELON DE YUCA ... - LIVING SWEET MOMENTS
2019-09-07 Check for seasoning and add more salt if needed. For Yuca Puree. Boil yuca in salted water until fork-tender. About 15 minutes. Drain the water and remove the center vein from the yuca. Using a potato ricer or food processor, grind the yuca until pureed. Add the milk, butter, salt, pepper, and shredded cheese.
From livingsweetmoments.com


ASTRAY RECIPES: LAYERED CHEESY BEEF CASSEROLE
Meanwhile, in skillet, cook beef until browned; add salt and pepper. Remove from heat. In saucepan, cook cabbage, in enough boiling water to cover, until barely tender, about 5 minutes; drain. Sprinkle with flour and toss lightly.
From astray.com


BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH PENNIES
2019-05-01 Heat the oil in a large pan over medium heat. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Add the taco seasoning, salt and pepper to taste, and beans; stir to combine. Spread ¼ cup of the enchilada sauce over the bottom of the baking dish. Layer ⅓ of the tortillas over the sauce.
From spendwithpennies.com


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